Marshmallow and jammy ice-cream sandwich with choc-fudge sauce

AT A GLANCE

  • Serves 8 - 10 people

This ice-cream sandwich is inspired by our school tuckshop favourite, the Wagon Wheel. All the elements are here - jam, marshmallow, chocolate and biscuits - but we've added ice-cream to the mix. To make things easier, we've used shop-bought vanilla ice-cream and raspberry jam, but you could always make your own instead.

  • 1 tbsp liquid glucose
  • 140 gm caster sugar
  • 1 eggwhite
  • 2 titanium-strength gelatine leaves, softened in water for 5 minutes
  • 2 litres shop-bought vanilla-bean ice-cream
  • 100 gm raspberry jam, warmed to soften
  •  
  • Brown sugar biscuits
  • 180 gm softened butter
  • 80 gm each brown sugar and icing sugar
  • 2 eggs
  • 220 gm each plain flour and wholemeal flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  •  
  • Choc-fudge sauce
  • 150 gm dark chocolate (56% cocoa solids), finely chopped
  • 150 gm caster sugar
  • 140 gm liquid glucose
  • 20 gm Dutch-process cocoa, sieved
  • 20 gm butter
01   For marshmallows, stir glucose, 100gm sugar and 60ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until syrup reaches 118C on a sugar thermometer (4-5 minutes). Meanwhile, whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, then gradually add remaining sugar and whisk until glossy. When syrup reaches 127C (3-4 minutes), remove from heat. Squeeze excess water from gelatine and stir into syrup. Whisking on low-medium speed, gradually add syrup to meringue, then whisk on high until thick and cooled to room temperature (10-15 minutes). Transfer to a piping bag with a 1cm plain nozzle and pipe 8cm-diameter rounds on a tray lined with baking paper and stand until set. Marshmallows will keep in an airtight container for 5 days.
02   Beat ice-cream in a large bowl with a wooden spoon to soften, then fold in jam, transfer to a container and freeze until firm (3-4 hours).
03   For brown sugar biscuits, preheat oven to 180C. Beat butter and sugar until pale and creamy (2-3 minutes). Scrape down sides of bowl, beat in egg and stir in dry ingredients. Refrigerate until firm, then roll out on a lightly floured surface to 3mm thick. Cut out 8cm-diameter rounds. Place on a baking tray lined with baking paper and bake until golden on the edges (5-6 minutes). Cool on trays and store in an airtight container. Biscuits will keep for 2-3 days.
04   For choc-fudge sauce, stir chocolate, sugar, glucose, cocoa, butter, 1 tsp sea salt and 170ml water in a saucepan over medium-high heat until smooth and combined, then bring to the simmer and cook until sauce has a light syrup consistency (4-5 minutes). Set aside.
05   To serve, place half the biscuits on serving plates, top each with a marshmallow round and scoop of ice-cream, drizzle with warm choc-fudge sauce, and sandwich with remaining biscuits.

Topics:

RASPBERRY, EGGS, MODERN AUSTRALIAN, ICE-CREAM, COCOA, DESSERT, VANILLA, CHOCOLATE, AUTUMN

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

LUCY TWEED , EMMA KNOWLES

FEATURED IN

Apr 2014

Apr 2014

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